yeast, sugar and salt in a large mixing bowl, set aside. In a microwave safe bowl, add the milk and
butter, microwave on HIGH in 15 second increments until very warm, but not hot
to the touch (120° to 130°F, butter does not need to be completely melted). Add
the milk mixture and beaten egg into the dry ingredients, mix thoroughly with a
Knead onto a
lightly floured surface for 10 minutes (or use the dough hook attachment on
your mixer). Transfer dough to a lightly
greased mixing bowl, cover the bowl with a clean tea towel and leave to rise
until doubled in size – up to 2 hours depending on how warm your kitchen is.
To make the filling by combine sugar, corn starch and salt in a medium saucepan.
Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring
to boil over medium heat and boil 1 minute. Stir in vanilla.
Once doubled in
size, turn dough out onto floured surface, gently knead 5 times to get air out.
Shape dough into a flat disc and cut into 12 even pieces (use a weigh scale if
you like). Individually knead each piece of dough, pinching sides together to
create a smooth ball. Place rough side
down on lightly greased baking sheet, evenly spaced for room to grow.
Cover the dough balls
with a clean tea towel and leave to proof until almost doubled in size. Preheat
your oven to 375°F, place a roasting pan full of boiling water on the base of
Once doubled in
size, uncover and bake the doughnuts for 12-15 minutes until golden brown. Remove
from oven, let the doughnuts cool for a few minutes then brush with the melted
butter and roll in sugar. Fill a piping bag with custard, poke a hole in each
doughnut with a skewer, then squeeze custard into the hole.
Tip : You can make you own castor sugar by blending regular white
sugar in your blender!